Mesquite Quiche

Quiche is one of my favorite weeknight dinners, given its easy preparation and all-in-one appeal. Any protein or vegetables can be added to this simple egg dish, but this combination captures my favorite smoky and savory flavors.

Ingredients:

2 T olive oil
2 cloves garlic, minced
1/4 onion, chopped
1 t ground cumin
1 t dried oregano
1/2 red pepper, seeded and chopped
1 small green chili, seeded and chopped
1/2 medium zucchini, quartered
1/3 C black beans, rinsed and drained
4 large eggs, slightly beaten
4 ounces low-fat milk
1/3 C jalapeno cream cheese or 3/4 C shredded pepper jack cheese
1/3 C mesquite or peppered deli turkey, chopped
1 frozen, lard-free whole wheat pie crust

Directions:

Preheat oven to 375º.

Heat olive oil in a skillet over medium-low heat. Add onion, garlic and a pinch or two of salt and pepper. Saute 2 to 3 minutes or until onion is softened. Stir in the cumin and oregano until well blended. Add red pepper and green chili and saute for 5 to 7 minutes or until softened. Stir in zucchini and black beans. Once heated through, remove skillet from heat and set aside.

In a mixing bowl, combine eggs and milk. Stir in the cheese until blended. Add turkey and vegetable mix to bowl. Poor mixture into the frozen pie crust.

Bake for 35 to 45 minutes, or until toothpick inserted in the middle of the quiche comes out clean.

Bravo's "Top Chef" the Tour Stops in Denver

Thanks to my healthy eating and active living partners at Comcast Spotlight, I had the privilege of sitting in the tent for the VIP challenge today between two seasoned chefs and recent "Top Chef" competitors, part of Top Chef's 20-city national tour. This was their first visit to the mile high city.

I was in the third row as recent "Top Chef All Stars" winner Richard Blais squared off against season seven local Kelly Liken, who owns Restaurant Kelly Liken in Vail. Facebook users voted for the secret ingredient used in the competition – salmon. I was excited to see what they'd do with this blase ingredient in just 15 minutes.

Chef Blais created my favorite dish (pictured on the right side of the plate). He slightly seared his salmon, which sat on top a Sriracha infused sauce reminiscent of an over easy egg. A small guacamole patty, cooked on dry ice, topped the filet. Chef Liken, who I was rooting for based solely on her Colorado roots, delivered a sashimi-inspired filet topped with a citrus and herb infusion (pictured on the left). Both were very different in taste and texture, but Chef Blais' was more inventive, which was reflected in the announcement of his win when one of the judges (all chosen from the audience) described his dish as "sexy".

Both competitors were authentic and full of personality in their generous discussions with audience members during the competition. Chef Liken described First Lady Michelle Obama's recent visit to her restaurant as the highlight of her career. Chef Blais quickly won over the Colorado-committed audience by announcing he's dreading leaving Denver for Kentucky. Denver and our greater state has a growing rich and curious food scene and I was thrilled to take part in this movement of people demanding more fresh and inventive food.